Glazed Almond Pound Cake

Glazed Almond Pound Cake
Yield: 12 slices Prep 20 mins Bake 350°F 1 hr 5 mins


  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 3 large eggs
  • 3/4 cup milk
  • 1 teaspoon almond extract
  • 1 cup confectioners' sugar
  • 1/2 teaspoon almond extract
  • 2 tablespoons sliced almonds, lightly toasted

Make It

1. Heat oven to 350 degrees F. Coat a 9 x 5 x 3-inch loaf pan with nonstick cooking spray.


2. .In medium-size bowl, combine flour, baking powder and salt. Set aside. In a large bowl, beat butter with an electric mixer until smooth. Add sugar and beat until light-colored, about 2 minutes. Add eggs, one at a time, beating well after each addition. On low speed, beat in half the flour mixture. Scrape down side of bowl and beat in milk. Add remaining flour mixture and the almond extract and beat until smooth. Spread into prepared pan.

3. Bake cake at 350 degrees F for 1 hour, 5 minutes or until crowned and set. Cool in pan on wire rack for 10 minutes, then invert to remove and cool upright on rack.

Make Topping

4. In medium-size bowl, combine confectioners' sugar, 4 teaspoons water and the almond extract. Whisk until smooth. Spread over cooled cake and top with toasted nuts. Let icing dry at least 15 minutes before slicing.

Nutrition Facts

Amount Per Serving: cal. (kcal): 349, Fat, total (g): 14, chol. (mg): 85, sat. fat (g): 8, carb. (g): 53, fiber (g): 1, pro. (g): 5, sodium (mg): 206, Percent Daily Values are based on a 2,000 calorie diet.